Snickerdoodle Cheesecake (Print Version)
# Ingredients:
01 -
2 cups cinnamon graham cracker crumbs.
02 -
1/2 cup butter, melted.
03 -
3 packages (24 oz) cream cheese, softened.
04 -
1 cup sugar, divided.
05 -
1 teaspoon ground cinnamon.
06 -
1 teaspoon vanilla extract.
07 -
4 large eggs, room temperature.
08 -
1 1/2 cups cinnamon baking chips.
09 -
2 cups sour cream.
# Instructions:
01 -
Grease 9-inch springform, wrap with foil, and add water bath. Preheat the oven to 325°F.
02 -
Mix graham cracker crumbs and melted butter. Press into the bottom and up the sides of the pan.
03 -
Beat cream cheese and 3/4 cup sugar until smooth. Add ground cinnamon and vanilla extract. Beat in eggs on low speed. Fold in cinnamon baking chips and pour the mixture into the crust.
04 -
Bake for 70-80 minutes. Cool for 10 minutes, remove foil, then cool for an additional hour. Chill overnight in the refrigerator.
05 -
Mix sour cream with the remaining sugar, then spread over the chilled cheesecake.
# Notes:
01 -
Water bath prevents cracks.
02 -
Must chill overnight.
03 -
Can freeze without topping.
04 -
Use room temperature ingredients.
05 -
Wrap pan well in foil.
06 -
Perfect for special occasions.